Our Instant Pot Mashed Potatoes are incredibly creamy, and fluffy. Once you try them, you won't need any other recipe. We also include the instructions to make our light and fluffy buttermilk mashed potatoes on the stovetop.
Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.
Jump to:
❤️ Why you'll love this recipe
- The combo of tangy buttermilk with sour cream, and melting butter makes the richest and mouth-watering taters ever.
- All you need for these Instant Pot Buttermilk mashed potatoes are a few basic ingredients.
- These potatoes have a creamy consistency and the perfect side dish to any main dish.
🧾 Ingredient List
As an Amazon Associate, I earn from qualifying purchases.
- russet potatoes or Yukon gold potatoes- starchy potatoes which are great for mashed potatoes.
- yellow onion - adds flavor to the mash.
- bay leaf -add another layer of flavor.
- buttermilk - gives a nice tang to the mashed potatoes.
- unsalted butter - use unsalted to control the salt and butter makes everything better.
- sour cream - I use low-fat. Regular can be used. It adds creaminess to the mash.
- salt and black pepper - seasons and adds flavor.
- Feel free to add fresh herbs such as thyme or rosemary as a garnish
🍲 Equipment
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Into the vessel of the Instant Pot add the potatoes, onion, bay leaf, and 1 teaspoon of salt and black pepper. Close lid and close valve. Set pressure to high and set timer for 5 minutes.
Step 2: Allow a natural release for 5 minutes. Then turn the valve to auto-release. Once complete, hit cancel and open the lid. Discard the bay leaf. Drain water from the potatoes. Keep potatoes in the Instant Pot vessel.
Step 3: Add the buttermilk, sour cream, butter, and remaining salt and black pepper to the potatoes.
Step 4: Add the buttermilk, sour cream, butter, and remaining salt and black pepper to the potatoes.
Step 6: Use a hand masher to mash potatoes till smooth. If needed a little more buttermilk to get a light and fluffy consistency
Step 7: Taste the potatoes and, if needed, season with salt and pepper. Keep warm until ready to serve.
Step 8: Taste the potatoes and, if needed adjust the seasonings. Keep warm until ready to serve.
👩🏻🍳 Eileen's Tips for Success
- Use a potato masher or ricer for best results.
- Some suggest an emulsion blender or hand mixer but I find the potato masher or ricer gives the lightest, fluffy potatoes.
- These potatoes will give you the creamiest mashed potatoes that will be a hit with everyone.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Add 4 slices of chopped cooked bacon to the potatoes once they are mashed.
- Use a peeled chopped shallot instead of the yellow onion.
- Add 2 teaspoons of horseradish to the finished potatoes for a kick of heat.
- Blend in 8 ounces of your favorite cheese into the finished taters, such as Gruyere, Blue Cheese, or Cheddar.
- Instead of milk, use heavy cream for special occasions.
❄️ Make ahead, storage, and freezer tips
Leftovers: Leftover mashed potatoes can be stored in a covered airtight container for up to 3 days in the refrigerator.
Freezer Instructions: Leftovers can also be frozen in a freezer-safe bag or container for up to 3 months.
Defrost in the refrigerator overnight and reheat in the oven or microwave.
📋 Frequently Asked Questions
I usually prepare 8 ounces per person for mashed potatoes. So 4 people, 1 pound, 6 people 3 pounds, etc.
Yes. You can put the finished potatoes in a baking dish or an aluminum pan. Cover either pan with foil and place in the oven at 300°F/150°C for about 20 minutes, until the potatoes are warmed through.
Use starchy potatoes such as Russet potatoes or Yukon gold potatoes for the best results.
Once the potatoes are made and mashed, they can keep warm in the Instant Pot for about 2 hours.
The Instant Pot has a warm setting. You can keep the potatoes warm in the vessel by pressing the warm button. They will stay warm for a few hours ahead of time.
I use low-fat ingredients when possible to reduce calories. Full-fat buttermilk and sour cream can be used in these potatoes.
Absolutely, use regular milk and add 1 teaspoon of white vinegar or lemon juice to every cup of milk.
For this recipe, I use about ⅓ cup of milk so use about ¼ -½ teaspoon of white vinegar to the milk.
Let it sit for about 5 minutes before using it in the potatoes. You can also use plain milk, a slightly different taste but still delicious!
🥣 Serving Suggestions
Some of my favorite recipes to serve this instant pot mashed potato recipe with would be our Roasted Turkey Breast with a Bourbon Maple Glaze or our Pecan Praline Glazed Ham.
These creamy potatoes would be delicious paired with pork chops and sauerkraut.
Marinated drumsticks are a staple in my house and buttermilk mashed potatoes would be the perfect side dish.
Irish Bangers are the perfect main dish for these buttermilk mashed potatoes.
Swedish Meatballs make these delicious meatballs and you have a great meal with these Instant Pot mashed potatoes.
Slow Cooker Cranberry Pot Roast is a fantastic set-and-forget dinner that would be perfect served with these buttermilk mashed potatoes.
Check out all our Instant Pot recipes here
🍽 Similar recipes
Next time, try our crispy roasted potatoes or our garlic roasted red potatoes.
Another great option is homemade mashed potatoes. My Granny's recipe is the best.
Instant Pot Baked Potatoes are so easy to prepare in the pressure cooker. Quick and easy.
Air Fryer Twice Baked Potatoes is another great recipe to try.
Check out all our potato recipes here.
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER
Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Instant Pot Buttermilk Mashed Potatoes
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 4 pounds Russet Potatoes peeled and sliced in quarters
- 1 medium yellow onions peeled and diced
- 1 bay leaf
- 4-6 cups water Note 2
- ⅓ cup low-fat buttermilk Note 3
- 4 teaspoons unsalted butter
- ¼ cup low-fat sour cream Note 3
- 2 teaspoon salt divided
- 2 teaspoon black pepper divided
Instructions
Instant Pot Buttermilk Mashed Potatoes
- Into the vessel of the Instant Pot add the potatoes, onion, bay leaf, and 1 teaspoon of salt and black pepper. Close lid and close valve. Set pressure to high and set timer for 5 minutes. The timer will go off when cooking is complete.
- Let the instant pot do a natural release for 5 minutes. Then turn the valve to auto-release. Once complete, hit cancel and open the lid. Remove and discard the bay leaf. Drain water from the potatoes. Keep potatoes in the Instant Pot vessel.
- In a microwavable bowl, add the buttermilk and warm in the microwave for about 40-50 seconds to warm the buttermilk.
- To the potato mixture add the buttermilk, sour cream, butter, and remaining salt and black pepper to the potatoes.
- Use a hand masher to mash potatoes till smooth. If needed a little more buttermilk to get a light and fluffy consistency
- Taste the potatoes and, if needed reseason with salt and pepper. Keep warm until ready to serve. Optional garnish, serve with butter, chopped herbs such as chives, parsley, or rosemary.
Stovetop Buttermilk Mashed Potatoes
- In a large pot over medium heat add enough water to cover the potatoes.
- Add in the peeled and cut potatoes, diced onion, bay leaf, 1 teaspoon each of salt and pepper
- Bring the water to a boil.
- Reduce heat to low, place the lid on the pot and let the potatoes simmer for about 15 minutes. Potatoes will be fork tender.
- Remove and discard the bay leaf.
- Use a colander to drain the potatoes.
- Place potatoes back into the pot and set on the stove over medium heat for about 30 seconds to dry any excess water on the potatoes. Remove the pot from the heat.
- In a microwavable bowl, add the buttermilk and warm in the microwave for about 40-50 seconds to warm the buttermilk.
- To the potatoes add the warmed buttermilk, sour cream, butter, remaining salt, and pepper.
- Use a potato masher to mash the potatoes until a smooth creamy texture. If needed add a little more buttermilk to get the smooth creamy texture in the potatoes. Taste for seasoning, if needed, reseason. Ready to serve with butter chives, optional garnish.
- Keep warm in a 250°F/121°C oven in a covered dish until ready to serve.
Notes
- I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
